Saucy Chicken with Pinto Beans and Rice

Ingredients

• 30 oz pinto beans rinsed drained canned
• 15 oz tomato sauce canned
• 3 lb broiler-fryer chicken 
• 3 cups rice hot cooked
• 0.5 cup bell peppers green chopped
• 6 oz oscar mayer honey ham chopped
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 large onion chopped
• 1  jalapeão pepper seeded chopped

Equipment

• frying pan
• dutch oven

Directions

1. Heat dressing in large deep skillet or Dutch oven on medium-high heat.
2. Add chicken; cook 10 min. or until evenly browned, turning occasionally.
3. Remove chicken from skillet; cover to keep warm.
4. Add onions, bell peppers and ham to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in beans, tomato sauce and jalapeno peppers.
5. Add chicken.
6. Bring to boil. Reduce heat to low; cover. Simmer 25 min. or until chicken is cooked through (170F).
7. Serve over the rice.